Baked Macaroni Cheese Broccoli (Printable)
A creamy baked macaroni dish with tender broccoli and a golden breadcrumb crust.
# What You'll Need:
→ Pasta and Vegetables
01 - 12 oz elbow macaroni
02 - 10 oz broccoli florets, cut into bite-sized pieces
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 1/4 cup all-purpose flour
05 - 3 cups whole milk
06 - 3/4 cup heavy cream
07 - 2 cups sharp cheddar cheese, shredded
08 - 1/2 cup Gruyère cheese, shredded
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Topping
14 - 1 cup panko breadcrumbs
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 6 minutes. Add broccoli florets and cook both together for an additional 2 minutes, until pasta is al dente and broccoli is bright green. Drain well in a colander and set aside.
03 - In a large saucepan over medium heat, melt 4 tbsp butter. Stir in flour and cook for 2 minutes, whisking constantly, until the mixture is smooth and slightly golden.
04 - Gradually whisk in whole milk and heavy cream. Continue whisking and cook for about 5 minutes until the sauce thickens and begins to bubble.
05 - Remove saucepan from heat. Stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until completely smooth and creamy.
06 - Add the cooked macaroni and broccoli to the cheese sauce. Mix thoroughly until evenly coated. Transfer the mixture to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Mix until the butter is evenly distributed.
08 - Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Bake for 20-25 minutes until the sauce is bubbling around the edges and the topping is golden brown.
09 - Let the baked macaroni and cheese cool for 10 minutes before serving to allow the sauce to set slightly.
# Expert Tips:
01 -
- The broccoli adds a fresh bite that cuts through all that richness, so you never feel like youre just eating pasta and cheese
- This recipe creates the kind of leftovers that actually taste better the next day, if you somehow manage to have any left
02 -
- Adding the broccoli during the last 2 minutes of pasta cooking time means you will not need an extra pot, and the vegetables stay bright green instead of turning muddy
- Taking the cheese sauce off the heat before adding the cheese prevents the sauce from separating and becoming grainy
03 -
- Grate your own cheese instead of buying pre-shredded, because the anti-caking coating on bagged cheese prevents it from melting smoothly
- Letting the dish rest for 10 minutes after baking allows the cheese sauce to set slightly so it does not immediately run when you scoop it